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Michele Novellano League
Mexican vegetable wraps
Wraps with Mexican vegetables.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Drain the corn. Put the beans in a sieve, rinse them under cold running water and let them drain.
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Cut the spring onions into rings and the cherry tomatoes in half. Mix the corn, beans, spring onions and cherry tomatoes.
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Line the baking dish with baking paper. Grate the cheddar and add half to the bean-tomato mixture.
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Divide the mixture over the wraps and fold them closed. Do not hesitate to use more wraps if you have too much padding.
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Place the wraps in the baking dish. Sprinkle the rest of the cheddar over it. Bake for about 15 minutes in the oven.
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Nutrition
795Calories
Sodium0% DV1.195mg
Fat54% DV35g
Protein78% DV39g
Carbs25% DV74g
Fiber56% DV14g
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